Am I the only one who loves pancakes for breakfast but finds them so time-consuming?
I mean, seriously, they usually require quite a few ingredients, different kinds of flour, you need to use a blender, you need to find the perfect consistency, then you need to spend 15 minutes frying them, you need to watch them all the time so they don’t burn, by the time you made the last pancake, the first ones are cold already and last but not least, the amount of dishes!! Of course, I am exaggerating a bit, but you know what I mean… 🙂
But lucky for you, because I have a pancake recipe that will take you as much time and make the same amount of dishes as when you make an omelette. And it requires ingredients that you probably have at home already. Seriously?
- 2 eggs
- 2/3 of a medium-sized banana, use the rest as a topping
- 1 tablespoon of coconut flour
- a dash of almond/coconut milk
– I didn’t really measure this out but my bartender skills tell me it could be around 40ml 🙂
NB: You don’t need to add milk but I find that it makes the pancake smoother and less dense.
- coconut oil for frying
- sweetener of choice (optional)
– you can add some maple syrup or even better lucuma powder, but I think it doesn’t need to be sweetened
- spices of choice
– ground vanilla (or vanilla extract), cinnamon or cacao powder (I haven’t tried it with cacao)
- toppings of choice
– I usually use a dairy-free yoghurt, the rest of the banana, some berries, nut butter and some cacao nibs
- Mash the banana in a bowl, add the eggs and whisk together.
- Add milk, coconut flour, spices and a sweetener (if you are adding any) and whisk again.
Do not blend it. This makes the pancake fluffy without using any baking powder. 🙂
- Crucial part of the process
Let it sit for about 3-5 minutes. The coconut flour starts working its magic, absorbs the moisture and makes the mixture thicker.
During this time, I start heating up my saucepan with some coconut oil.
- Pour the mixture into your pan and fry on a medium heat.
The best part, you don’t need to watch it. 🙂 Feel free to make some tea, coffee, get your stuff ready for work/uni/workout. Come back in a few minutes and if the edges are browned, flip the pancake.
This is the tricky part. I do it with ‘plate technique’ (slide the pancake onto the plate, put the pan on top of the plate and twist it upside down, remove the plate). 😀
- Let it cook on the other side and finish making your tea.
- Garnish with your toppings.
NB: feel free to use more eggs if you want but consider adding up other ingredients as well (Duh, Susan! 🙂
There you have it, pancake recipe that is very easy to make, super fast and not demanding at all! Also, since it doesn’t use large amounts of flour it is a quite low in calories and low-carb as well. So you don’t need to be shy on the almond butter. That’s why, right?! 🙂
And you don’t end up overeating and feeling heavy after your pancake breakfast (which usually happened to me in the past).
Ever since I’ve discovered it I’ve been making it for breakfast at least twice a week!
If you try it out let me know!
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xxx10-minute Perfect Paleo Pancakexxx